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You have to try this Mexican dish!

Your guests will go mad for these Mexican-inspired vegetarian quesadillas.



Heat the oil in a saucepan and cook the onion, chopped chilli and garlic until soft but not coloured. Add the courgette flowers, chard or spinach to the pan with just the water that clings after washing. Allow the greens to wilt over the heat for a few minutes, while you grate or slice the cheese, then season with a little salt and the chilli flakes, if that’s what you’re using.

Lay a tortilla in a dry pan and sprinkle some of the mozzarella and Lancashire cheeses all over the surface. Add some of the courgette flower or green mixtures, then fold the tortilla in half to make a semi-circular parcel. Once the cheese is starting to melt, flip the quesadilla over and continue to cook until the cheese is oozing.

Remove the quesadilla from the pan and keep it warm while you make the rest. Cut into wedges and serve immediately with salsas.

Flor de Calabaza, Zucchini flower

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